Preheat the broiler and position an oven rack 8 inches from the heat
Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve
Aunt Lynn's Green Bean Casserole | Vegetarian Recipes
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
BBQ Grilled Squash and Zucchini | Vegetarian Recipes
1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
5 -10 medium squash or 5 -10 medium zucchini
Steps:
Oil the grill surface or spray with Pam Preheat grill to medium
Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
Cook until heated completely through and done to you liking I like serving them hot but tender-crisp
6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired
Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
Peel
deseed
and cut butternut squash I prefer to cut it into about 1/3 matchstick
but dicing works well also
Peel onions
cut in half and then into 1/4-1/3 strips
Scrub carrots and cut into large matchsticks or 1/4 coins
Put the veggies into a large bowl
drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
Broil veggies for 4-5 minutes
or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture
1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
15 okra soft tips cut into 1 inch pieces
2 stems chives chopped coarsely
1 onion medium sliced
1 sprig thyme stem and leaves
1 bunch celery chopped roughly
1 garlic clove crushed
1 whole hot pepper
1 pimentos chopped
2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
1 teaspoon sugar
2 teaspoons salt
Steps:
Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
Taste and season with salt amp; pepper if necessary
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
Using a hand blender blend the callaloo until all the ingredients are pureed
Store in a clean pot with pork tails and reheat before serving
Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie
1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
4 tablespoons butter
salt
pepper
Steps:
Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
Drain it thoroughly Puree in blender or food processor
1 tablespoon coriander seed crushed spice grinder or mortar and pestle
fresh ground pepper to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa rinsed well
1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
2 cups vegetable broth or reconstituted bullion
Steps:
In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
Add the tomato paste coriander cumin black pepper and salt; saute for another minute
Add the quinoa and saute for 2 minutes
Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
1 bunch fresh French haricots vert or 1 bunch green beans washed
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange segmented without membrane
1 red grapefruit segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper
Steps:
Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans
1 1/2 lbs fresh asparagus as young and tender as possible
3/4 cup finely chopped pecans
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup soy sauce
1 teaspoon sugar
ground black pepper
Steps:
Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
Arrange in 1 or 2 layers in an oblong serving dish
Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
Sprinkle with pepper
Serve chilled
This dish can be made up to 36 hours ahead of serving time
1 1/2 cups vegetable broth room temperature or chicken broth
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated parmesan cheese
sea salt
fresh ground black pepper to taste
truffle oil
Steps:
In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving
1 lb seedless cucumber thinly sliced with peel 4 cups
Steps:
Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
Sprinkle remaining 1 T dill over top and serve cold
2 1/2 tablespoons sea salt or 2 1/2 tablespoons coarse kosher salt
2 lbs eggplants cut crosswise into 1/2-inch-thick about 2 medium
1 tablespoon olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves minced
pomegranate molasses for drizzling
2/3 cup pomegranate seeds
1/4 cup cilantro leaf
Steps:
Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt Add eggplant slices Place plate on eggplant to submerge; let soak 1 hour Drain eggplant; pat dry
Preheat oven to 350F Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat Working in batches saut eggplant until brown in spots and softened 2 minutes per side Transfer to large rimmed baking sheet Repeat with remaining eggplant adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet
Mix cumin and cayenne Sprinkle eggplant with cumin mixture Roast until golden and cooked through 30 minutes
Remove eggplant from oven; sprinkle with garlic Arrange eggplant on platter and drizzle lightly with pomegranate molasses Sprinkle pomegranate seeds and cilantro over Serve warm or at room temperature
1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
4 cups thinly sliced bok choy
salt and black pepper
Steps:
Place the noodles in a heatproof bowl and cover them with boiling water
Cover the bowl and set aside
Mix together the curry powder cumin turmeric and coriander in a small bowl
In a separate bowl combine the sherry soy sauce water and sugar and set aside
In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
Add the red onions and carrots and cook for 3 to 5 minutes stirring often
Add the bell peppers and continue to cook stirring for about another 4 minutes
Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
Drain the rice noodles which should be softened and add them to the saute
Stir until hot then season with salt and black pepper to taste
Serve with lime wedges and your choice of basil cilantro or scallions
Variations
For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
1 medium onion cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
Steps:
Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
Boil 1 minute stirring frequently
Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
Cover and chill overnight before serving
You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks
1 28 ounce can whole tomatoes drain and chop reserve liquid
1 cup chopped fresh mushrooms
1/2 cup red wine
1 tablespoon parsley
fresh basil leaves or 2 teaspoons dry basil
1 teaspoon sugar or to taste
salt pepper
Steps:
Saute onion
garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
I uncover and cook a little longer so it thickens a bit Again
just a personal preference
Serve with freshly grated parmesan cheese
Eggs with Garlic and Parsley Oil | Vegetarian Recipes
30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
1 small onion peeled and finely chopped
2 eggs slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil for frying
Steps:
Pour potatoes into large bowl and thaw about 1 hour
While still very cold add onion and eggs
stir in eggs until blended
Stir in baking powder
flour and salt
Heat some oil in frying pan over medium heat
Shape 1/2 cup in hand and place in oil
pack and shape gently with spatula
Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
repack with spatula and cook 15 minutes more
Drain on paper towel 1 minute
Transfer to warm serving dish I like to keep mine in the oven set at 200F
Do several at a time
dont overcrowd
you will need to do them in batches
Serve with sour cream
applesauce or gravy
Greek Rice With Cabbage and Tomatoes - Lahanorizo | Vegetarian Recipes
Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
sporking the marinade back onto the mushrooms every ten minutes or so
Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
let them sit on the cutting board for a few minutes to cool off for a bit
then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm
In a bowl mix together the chopped tomatoes onion and bell pepper
Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
Top the slices with a sprinking of oregano about 1/2 teaspoon each
Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
Serve/eat hot; enjoy
Hongos En Escabeche; Mushrooms Sauteed With Vinegar | Vegetarian Recipes
Hongos En Escabeche; Mushrooms Sauteed With Vinegar
Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm
Hootenanny Potatoes and Mushrooms | Vegetarian Recipes
or feel free to keep flipping and moving the potatoes around
Which ever method you prefer
is up to you
Just before the potatoes begin to brown
add the Cajun Seasoning amount is your preference
Make sure that all the potatoes are seasoned
After about another minute
add the mushrooms
You can add another amount of cajun seasoning if you want it extra spicy
After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
and enjoy
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes
Leaving root end intact trim tops from beets leaving about 1-inch 25 cm stem In saucepan of boiling salted water cover and cook beets for 25 minutes or until fork-tender
Drain and let cool enough to handle Slip off skins; quarter beets
Meanwhile thinly slice green onions; set light and dark green parts aside separately
In shallow Dutch oven or sauce pan heat oil over medium heat; cook light green parts of onions garlic coriander salt and pepper for about 2 minutes or until softened Stir in orange rind and juice; boil for 30 seconds or until reduced by half
Stir in beets; cook covered and stirring once for about 4 minutes or until beets are heated through Sprinkle with dark green parts of green onions
Cook pasta according to al dente directions of package Drain and rinse in cold water Drain well Place in pot or bowl
Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot Cook on high flame stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid
Pour hot caramel over the noodles stirring with wooden spoon
Add eggs 3/4 cup sugar cinnamon and black pepper to noodles Toss well
Transfer to a greased casserole and cover with a lid or foil Bake 1 hour 15 minutes in preheated oven 350 degrees
To serve turn out onto a serving plate and slice as a cake
Lalab Platter With Sambal Terasi | Vegetarian Recipes
1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
1 tablespoon lemon juice
2 cups cabbage sliced
1 large cucumber sliced
2 cups lettuce sliced
1 cup sour papaya sliced
2 cups green beans cut into 1 inch pieces
2 cups small tomatoes quartered
1 cup fresh basil minced
2 cups spinach leaves
1 green eggplant thick sliced small
Steps:
Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw
Layered Eggplant and Polenta Casserole | Vegetarian Recipes
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms use button or cremini
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
16 ounces log precooked polenta sliced into 1/4-inch rounds
Steps:
Preheat oven to 400F degrees with rack in upper third
In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
Remove sauce from heat
Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
Transfer to a plate
Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
Repeat with sauce and another layer of eggplant
Finish by dotting with remaining tomato sauce
Cover with foil; bake until bubbling and juicy about 30 minutes
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
Wrap well in foil and put them in the oven
Put the onions on a double sheet of foil but do not wrap them; put them in the oven
Pierce the potatoes in several places with a thin skewer or the tines of a fork
Place them directly on the oven rack
Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
After an hour pull out the garlic heads unwrap and let cool for 5 minutes
Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
After 1 1/4 hours pull out the onions and potatoes
If the onions are not very soft almost collapsed put them back in for a few minutes
Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
Scoop the potato flesh into a bowl and mash it with a potato masher
With a sharp knife cut off the stem and root ends of the onions
Remove the skin and the first layer
Put the onions in a food processor and puree
Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
Sprinkle the top with cheese
The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
Pour the remaining cream over the mixture
Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
Try to arrange to have some leftovers; this is very good when it is cold
Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
In the meantime
mix together the butter
chili pepper
tomato puree
oregano
cilantro
chili powder
paprika and cayenne
When potatoes are cooked
drain the water Mash the potatoes a bit
Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
Add milk and cheese and mash together so that the cheese melts Season as needed
Serve immediately
Mirj's Foolproof Microwave Rice - Perfect Every Time | Vegetarian Recipes
Mirj's Foolproof Microwave Rice - Perfect Every Time
In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving
Orange Glazed Sweet Potatoes With Pecans | Vegetarian Recipes
Boil Orzo 9 minutes and drain Make Alfredo sauce using 6 oz package according to directions Add garlic powder and cream of tater to sauce for flavor and to thicken Pour over Orzo and serve
1/2 cup finely grated parmesan cheese plus more for serving
salt and pepper
1 -2 pinch crushed red pepper flakes
48 wonton wrappers from a 12-ounce package
1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
chopped parsley for sprinkling
Steps:
In a large skillet bring 1 cup water to a simmer over medium heat
Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
Chop and transfer to a medium bowl
Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
Repeat with the remaining wrappers and spinach filling
Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes | Vegetarian Recipes
Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes
1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat
2 cups tomatoes diced can also use canned Italian style
2 small onions diced
1 cup potato water
1 cup milk
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1/2 lb cheddar cheese grated
Steps:
Boil potatoes with salt until firm but not overcooked I leave the skins on mine
thats up to individual preference
Drain potatoes making sure to reserve the potato broth/water for sauce Place drained potatoes into 10x13 baking dish spray dish with pan release if desired
To make sauce melt butter in pan over low heat
Add flour and mix well
Add broth and milk slowly
continuing to stir as it heats
Add cheese
continue to mix until all cheese is melted
Pour cheese sauce over cooked potatoes If you like your potatoes cheesy you can double to sauce recipe
Bake at 350 degrees for approximately 30 minutes
Can also be made in a crockpot
on low for about 4 hours before you are ready to use them
Poppyseed Green Apple Coleslaw | Vegetarian Recipes
50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce
Steps:
Preheat oven to 200C/400F
Generously butter the inside of a 9X13 baking dish and set aside
Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
Pour cheese sauce over potatoes and cover with aluminum foil
Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
Variation This recipe also works well with orange sweet potato kumera
If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
Yum
Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
I use the slicing blade of my food processor
Line the bottom of the dish with a single layer of overlapping potato slices
Sprinkle generously with salt pepper and nutmeg
Repeat this layering and sprinkling process until you have used all of the potato slices
In a large jug combine cream and milk and stir well
Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
Check occasionally
If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
Pre-set your oven to 180C 350F
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula
2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon juice of
1/4 cup butter approximately
salt to taste
fresh minced parsley for garnish
Steps:
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
Transfer potatoes to large mixing bowl
Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
Garnish with fresh minced parsley
Enjoy
NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
mix well and fry in a little bit of oil until golden
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
3 shallots halved or 1 large red onion cut in wedges
1 butternut squash halved seeded and cut into 1/2-inch slices
1/2 lb Brussels sprout halved
4 -6 garlic cloves
6 tablespoons extra virgin olive oil
salt
fresh ground black pepper
1/2 cup dried lentils rinsed Daphne uses black lentils
1/2 yellow onion
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 lb arugula or spinach
Steps:
Preheat oven to 400F
In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
Enjoy
Roasted Broccoli With Ancho Butter | Vegetarian Recipes
3 heads broccoli cut lengthwise into large spears stalks peeled 1 1/2-pounds
Steps:
Preheat the oven to 450
In a heatproof medium bowl cover anchos with boiling water and let sit until softened about 20 minutes Drain the chiles and pat dry with towel Discard stems and seeds then coarsely chop
While the anchos are softening heat 2 tablespoons of the olive oil in a small skillet until shimmering Add pine nuts and cook over moderately high heat shaking pan for about 3 minutes or until lightly browned Add garlic cumin and coriander and cook stirring until the garlic is softened and the pine nuts are deep golden about 1 minute longer Set aside until cool
In a blender or food processor puree the pine nut mixture with the anchos and butter Season the ancho butter with salt and transfer to a bowl
In a large mixing bowl toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets Roast the broccoli in the upper and lower thirds of the oven for 15 minutes or until crisp-tender After 7 minutes swap shelves and rotate pans Transfer broccoli to a bowl and toss with the ancho butter Season with salt and return to baking sheets and roast for 10 minutes longer or until the broccoli is tender Arrange broccoli on a platter and serve warm or at room temperature
The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
For the potatoes The next day add some more salt and then bring to a boil over high heat
Cook until tender about 10 minutes
Drain well place potato cubes in a food mill and grind to remove skins
Alternatively smash the potatoes with a large fork or potato masher
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
Add the garlic paste and cook quickly
Add the cream season to taste with salt and pepper and bring to a boil
Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
Add the remaining butter by tablespoons until taste suits you stirring after each addition
Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
The tomatoes should be soft and charred around the edges
Roasted Potatoes and Tomatoes | Vegetarian Recipes
olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
salt and pepper
1/2 teaspoon fresh rosemary or herbs of choice
Steps:
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
Remove from oven; cut it in half or open it up
Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper
Roasted Vegetables With Tomato Coconut Sauce | Vegetarian Recipes
Saute mushrooms in 1/4 cup olive oil until just tender
Drain the mushrooms toss with lemon juice and transfer to a bowl
Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent
Add the garlic and saute for a few more minutes until the onions are golden but not browned
Stir in the pepper thyme marjoram and bay leaves and saute for another minute
Drain the tomatoes and reserve 1/3 cup of juice Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice vinegar cayenne salt and sugar
Simmer on low heat covered for 20-25 minutes stirring occasionally
Allow the marinade to cool for serveral minutes and then pour it over the mushrooms
Chill covered for at least 12 hours Bring the mushrooms to room temperature before serving
In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
Toss in the onions Add the crushed garlic
Grate second cabbage and add it to the crock with the rest of the salt
Using your hands crush the mixture until liquid comes out of the cabbage freely
Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
Clean off the scum repack and check every three days
In about a week the kraut should be ready Dont worry if the garlic turns blue it happens
Sauteed Squash With Herb Dressing | Vegetarian Recipes
1 lb summer squash yellow and green cut into 1/2-inch rounds
2 tablespoons olive oil
2 garlic cloves
2 tablespoons chopped mint leaves
10 basil leaves chopped
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
1 teaspoon balsamic vinegar
flaked sea salt
pepper to taste
Steps:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve
Sauteed Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
one bunch beet with the tops red or yellow 3 medium sized beets
1/2 teaspoon salt
1/2 limes or 1/2 lemon
Steps:
Clean and dice beets
Clean green tops of beets
Crush and chop the garlic clove
Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy
5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
1 1/2 cups heavy cream
3 sprigs fresh thyme
Steps:
Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
Discard parchment and let squash stand about 10 minutes before serving
Scalloped Potatoes and Butternut Squash With Leeks | Vegetarian Recipes
Scalloped Potatoes and Butternut Squash With Leeks
1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
1 5 g packet Sazon Goya seasoning
salt and pepper
Steps:
Preheat oven to 350 degrees
Cut tops off tomatoes hollow out with a spoon
Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs
Stir-Fried Asparagus and Tomatoes | Vegetarian Recipes
2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
1 large yellow onion coarsley minced
1/3 cup pickled jalapeno pepper finely minced
1/2 cup corn oil
1/4 teaspoon salt
16 corn tortillas
Steps:
Preheat oven to 350F
Lightly grease a 9x13 inch glass casserole dish
Combine the minced onions and jalapenos
Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread
Threadgill's French Quarter Pasta Salad | Vegetarian Recipes
3 lbs yellow tomatoes halved and seeded about 9 medium
2 tablespoons olive oil divided
4 garlic cloves minced divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary minced
1 teaspoon fresh thyme minced
1 large onion chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
12 slices baguette 1/2 inch thick
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper
Steps:
Heat oven to 400F
Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
Process tomatoes in a blender until pureed in batches if needed Set aside
In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
To serve ladle soup into bowls and top each serving with 2 croutons
Zucchini and Ricotta Frittata | Vegetarian Recipes
Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
Divide tomatoes among serving plates and sprinkle with basil Serve immediately